Vegetable production represents important segment of the Serbian agricultural output. Within the structure of produced vegetable, cabbage has significant share. Cabbage conservation, primarily for the winter period, in a form of sauerkraut (for preparation of salads and hot dishes) has long tradition both at national and international level. Sauerkraut production is usually in function of value added products generation at the farms oriented to vegetable production that boosts their long-term sustainability. The main goal of this article is to compare contribution margin gained at the farm involved in sauerkraut production made from conventionally or organically produced cabbage. One production year is observed (gained data refers to 2018). It could be concluded that pickling of organic cabbage allows creation of higher farm’s income and contribution margin.